Curried Spaghetti

• 1 Medium Onion, diced - Produce
• 6 Mushrooms, sliced - Produce
• 2 Carrots, sliced - Produce
• 1 Small Potato, diced - Produce
• 1 Small Green Pepper, diced - Produce
• 2 Cloves Garlic, minced - Produce
• Olive Oil, divided - Aisle 3
• 1 Cup Milk of choice - Aisle 1
• 1 Tbsp. Flour, of choice - Aisle 2
• 2-3 Tsp. Curry Powder - Aisle 2
• 1/4 Tsp. Cumin - Aisle 2
• 1/4 Tsp. Cayenne Pepper - Aisle 2
• Pasta of choice for 2 - Bulk Aisle 5 or Aisle 3

After washing and preparing vegetables, start heating water with a bit of oil added for pasta.  Start steaming potatoes over water, cook until soft.  Saute onions, mushrooms, peppers, and garlic in small amount of oil; when lightly browned, add 1/4 cup of potato water.  Add pasta to boiling water, stirring occasionally and cooking until done.  Add carrots to veggie and potato water saute.  Boil veggies, stirring frequently.  When carrots are soft, remove from heat.  Mix milk and flour in cup, then add veggies.  Drain and add potatoes.  Add spices and cook on medium heat for 1-2 minutes.  Turn down heat and let simmer until pasta is ready.  The sauce will thicken as long as it cooks.  Serve sauce over pasta.

Adapted from www.harvestcoop.com